Remove the head of anchovies and open them, remove the entrails and the central bone and the small tail. Open them like a book rinse them under cold running water.
Cover the bottom of a baking dish with olive oil and grated bread, put a first layer, add salt and pepper.
Put small pieces of garlic, chopped parsley, oregano, grated lemon rind, almonds, coarsely chopped (previously toasted) and small pieces of tomato. Overlay a second layer of anchovies with all the ingredients placed first and so on until all the anchovies are used.
The last layer should be composed of cherry tomatoes, oregano, bread of grated lemon zest, parsley, almonds, garlic and a little oil. Bake for 20 minutes at 190 ° -200 ° C and complete the browning of the surface with a few minutes of grill.

The anchovy pie is one of the traditional dishes of southern Italy. Widespread in Sicily and Puglia, every family customizes it with some ingredients. Here I propose my version of the anchovy pie (... not for nothing is in my way!), Where the softness of anchovies are used contrasts with the consistence of the almonds, and the scent of the sea of anchovies are used is combined with the lightness of the fragrance of lemon .

The anchovy pie dish is a simple, cheap and quick to make, especially if the fishmonger makes you the pleasure to clean your anchovies!. It's very good and the kids love it because the taste of the fish anchovies is damped by the scents of the other ingredients.

Excellent Mediterranean dishes. Each serving provides about 340 calories. Good source of calcium, potassium, phosphorus, zinc, copper, selenium, iodine, vitamin B2, niacin, B6, pantothenic acid, B12, vitamin C, retinol, vitamin D and E.